Are you looking for an easy and tasty recipe for cooking chicken breast? Then try roasting it in the oven until the meat is tender and succulent. Choose bone and skinned chicken breast to make sure you serve a crunchy, flavorful dish. In case you use the boneless and skinless one, cover it with parchment paper during cooking to prevent it from becoming too dry. Plus, you can also try dressing it with a simple lemon-garlic sauce before baking.
Ingrediants
Roasted Chicken Breast (with Bones)
- 2 whole chicken breasts with bones or 4 split chicken breasts (about 1.5 kg of meat in total)
- 2 tablespoons (30 g) of butter at room temperature
- Half a teaspoon (2.5 g) of salt
- Ground pepper to taste
- 1 tablespoon (15 ml) of vegetable oil
- 1 tablespoon (1.5 g) of dried herbs or 3 tablespoons (12 g) of chopped fresh herbs, such as rosemary, parsley or basil (optional)
Doses for 4 servings
Low-Fat Chicken Breast (Boneless and Skinless)
- Butter or olive oil to grease the pan
- 2 boneless, skinless chicken breasts
- Salt and Pepper To Taste.
- 1 tablespoon (1.5 g) of dried herbs or 3 tablespoons (12 g) of chopped fresh herbs, such as rosemary, parsley or basil
- 1 lemon cut into wedges (optional)
Doses for 2-4 servings
Chicken Breast with Lemon and Garlic Sauce
- 60 ml of olive oil
- 3 tablespoons (25 g) of minced garlic
- 80 ml of dry white wine
- Zest of 2 lemons
- 2 tablespoons (30 ml) of fresh lemon juice
- 1 1/2 teaspoons (1 g) of dried oregano
- 1 teaspoon (1 g) of chopped fresh thyme leaves
- 1 teaspoon (5 g) of salt
- Freshly ground black pepper to taste
- 4 boneless chicken breasts (about 900 g)
- 1 lemon
Doses for 4 servings
Steps
Method 1 of 3: Roast Chicken Breast (with Bones)
Step 1. Preheat the oven to 230 ° C and prepare a roasting pan with a wire rack
Take a baking sheet and line it with a sheet of aluminum foil. Arrange the grill on the baking sheet and set it aside while you prepare the chicken.
Step 2. Mix the butter with the salt and herbs, if using any
Pour 2 tablespoons (30 g) of softened butter into a small bowl. Incorporate half a teaspoon (2.5g) of salt and any herbs you wish to use. You can add 1 tablespoon (1.5 g) of dried herbs or 3 tablespoons (12 g) of chopped fresh herbs. Stir to combine the herbs, salt and butter well, then set aside.
Use just one herb or mix your own
Step 3. Season the meat and spread the butter under the skin
Take 2 whole chicken breasts with bones or 4 split chicken breasts. Sprinkle salt and pepper (just enough) on both sides. Insert your index and middle fingers under the skin of each chicken breast to move it away from the meat. Now, distribute the butter evenly between the various chicken breasts and spread it over the space between the skin and the meat.
You may need to use a spoon to press the butter onto the meat
Step 4. Brush some vegetable oil on the chicken breast and place it on the baking sheet
Pour 1 tablespoon (15 ml) of vegetable oil into a small bowl, then dip your fingers or a pastry brush into it. Spread the oil on the skin of each chicken breast. Spread the meat on the grill pan.
Step 5. Cook the chicken breast for 30-35 minutes
Place the pan in the oven. Let the meat cook well, then put an instant-read thermometer in it - it should reach a temperature of at least 74 ° C.
The chicken should brown and the skin should become crisp
Step 6. Cover the chicken and let it rest for 5 minutes before slicing
Remove the pan from the oven and gently spread a sheet of aluminum foil over the chicken. Let it sit for 5 minutes, then move it to a cutting board. Use a sharp knife to separate the meat from the bone and cut it into strips.
Step 7. Serve him immediately
Serve the roasted chicken breasts with steamed vegetables, rice, baked potatoes or a salad. Store leftovers in the fridge for 3 to 4 days using an airtight container.
Method 2 of 3: Low-Fat Chicken Breasts (Boneless and Skinless)
Step 1. Preheat the oven to 200 ° C and grease a baking sheet
Take a 20 x 20 cm baking sheet and coat it with a sufficient amount of butter or olive oil. Tear off a sheet of parchment paper large enough to line the pan and grease the top with butter or oil.
Use a larger roasting pan (for example 22 x 33 cm) to roast more than 2 chicken breasts
Step 2. Dry the chicken breasts, then season with oil, salt, pepper and herbs
Dab a paper towel on both sides of the 2 boneless, skinless chicken breasts to dry them. You can also spread about 1 teaspoon (5 ml) of butter or oil on each serving. Season with salt and pepper. The chicken breast can finally be seasoned with 1 tablespoon (1.5 g) of dried herbs or 3 tablespoons (12 g) of chopped fresh herbs.
Step 3. Spread the meat over the pan and add lemon wedges if desired
Arrange the chicken breasts on the baking sheet you have prepared, leaving at least 3 cm of space between one and the other. Place lemon wedges around and between breasts to give the meat citrus notes.
Step 4. Cover the chicken with parchment paper
Take the parchment paper you have prepared and lay the greasy side on the meat. Press it into the sides of the chicken breasts to completely cover them.
Step 5. Roast the chicken for 20 minutes and check the temperature
Place the pan in the oven and cook the chicken for 20 minutes. Then, insert an instant-read thermometer into the thickest part of the chest. The chicken should reach a temperature of 74 ° C.
Step 6. Continue cooking the chicken for another 10 to 20 minutes if needed
Bake it again, leaving it covered if it hasn't reached the right temperature. Let it cook for another 10 to 20 minutes until it reaches a temperature of 74 ° C.
Step 7. Let the chicken rest for 5 minutes
Turn off the oven and take the pan out. Let the chicken rest without removing the parchment paper. The meat will finish cooking and the juices will redistribute in the meat.
Step 8. Serve immediately
Discard the parchment paper. Plate the chicken breast or move it to a cutting board to slice it. Serve it with grilled vegetables, mashed potatoes, or pasta.
Store leftovers in the fridge for 3 to 4 days using an airtight container
Method 3 of 3: Roast Chicken Breast with Lemon Garlic Sauce
Step 1. Preheat the oven to 200 ° C and take a 22 x 30 cm pan
Set it aside while you prepare the chicken.
Step 2. Heat the olive oil and garlic over medium-low heat for 1 minute
Pour 60 ml of olive oil into a saucepan. Adjust the heat to medium-low, then stir in 3 tablespoons (25 g) of minced garlic. Cook the garlic in the oil. Turn off the gas once it starts to smell. Avoid browning it instead.
Step 3. Grate and squeeze the lemons
Wash 2 lemons and cut them into flakes using a normal grater or a specific grater for citrus fruits. Cut one of the lemons in half and squeeze it with a juicer to get 2 tablespoons (30 ml) of juice.
Since you won't need to use the lemons completely, keep them in the fridge for another recipe
Step 4. Mix in the lemon zest, white wine, lemon juice, herbs and salt
Turn off the heat and pour 80 ml of dry white wine into the pan along with the lemon juice and zest. Add 1 1/2 teaspoons (1 g) of dried oregano, 1 teaspoon (1 g) of chopped fresh thyme leaves and 1 teaspoon (5 g) of salt.
Step 5. Pour the lemon garlic sauce into the pan and pat the chicken dry
Blot both sides of the 4 boneless chicken breasts with a paper towel until dry. Spread the chicken over the sauce you poured into the pan. Arrange the chicken breasts skin side up if you haven't removed them.
Step 6. Season the chicken with oil, salt, pepper and lemon wedges
Pour a drizzle of olive oil over the chicken to make the skin crisp. Add salt and freshly ground pepper. Cut one of the lemons into 8 wedges and arrange them around the chicken.
Step 7. Roast the chicken for 30 to 40 minutes
Place the pan in the preheated oven and cook the chicken until it reaches a temperature of 74 ° C. Measure it with an instant-read thermometer. The chicken should be well cooked.
Step 8. Grill the meat for 2 minutes if desired
Take the pan out of the oven and turn on the grill if you want to brown the chicken and make it even more crunchy. Place the meat about 8-10cm away from the grill. Let it grill for 2 minutes or until the surface is golden brown.
Step 9. Cover the chicken and let it rest for 10 minutes
Turn off the grill and take the chicken out of the oven. Spread a sheet of aluminum foil over the meat and make it adhere well. Let it rest for 10 minutes to finish cooking.
Step 10. Serve the chicken with the sauce
Plate the chicken breasts or move them to a cutting board. If desired, it is possible to cut them into strips. Pour the leftover sauce into the pan over the meat and serve immediately.
